BEEF and Other Bovine Matters by John Torode

In this meaty book, John Torode gives us every which way to cook with beef, and the multitude of tasty, global recipes range from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine. Torode also gives the history and importance of great and rare breeds, butchers recommended cuts, and true head-to-tail eating. With his passion for the subject, the recipes are straight from the heart, down to earth, and easy to make.

Category:

Howto & Style

Tags:

• BEEF
• beef
• Beef
• cooking
• cooking steak
• The Taunton Press
• Taunton Books
• John Torode

[TheMavenFrankeus]

@TheDevilsMenu For some reason, I was quite sure that was the truth

[TheDevilsMenu]

@luiscastellon, Veal is meat from a calf that is under 3 months, has been raised in a confined area (not outside in a field) and fed mild or a milk substitute that is high in protein and low in iron which makes the calf anemic and the meat more tender and lighter in color.This practice is seen as controversial by some. I hope that clears it up DM

[luiscastellon]

Why is Veal controversial?

[TheDevilsMenu]

@GORINGRANGERS

you would think that lol, i worked under him when 2yrs after i first started cooking and took a load of nasty shit from him nearly every other chef i knew hated him, i didn't kiss his ass so he made working with him hell. But i never took shit from a chef again after him, I've known hard taskmasters but he was just a prick I would so love to meet him again. :)

[GORINGRANGERS]

I'm guessing that you dont like him, right?? You sound some what bitter.

[TheDevilsMenu]

a nasty gollum like creature with no spine hated by most who worked with him and a 2 faced tosser can cook though when not drunk